Diosna - Spiral Mixer

• Used in bakeries for high-volume production of various dough types.
• Suitable for pizzerias requiring consistent dough for multiple pizzas.
• Utilised in patisseries for mixing specialised doughs and batters.
• Employed in food manufacturing facilities for large-batch dough preparation.

Typical capacity

For this class of equipment, spiral mixers commonly handle dough weights ranging from 50 kg to 300 kg, with this specific unit rated at 200 kg.

Power supply

Units of this type typically operate on a three-phase electrical supply, commonly 400V, 50Hz, which is standard for industrial bakery equipment in the UK.

Mixing action

Spiral mixers are designed to gently and thoroughly mix dough, developing gluten without overworking it, which is ideal for bread and pizza doughs.

Bowl and hook material

Components in contact with food are typically constructed from food-grade stainless steel for hygiene and durability.

Footprint

For a 200kg capacity unit, the footprint typically requires a dedicated floor space of approximately 1.0m x 1.5m, though this can vary by manufacturer.

Safety features

Common safety features include bowl guards, emergency stop buttons, and interlocks to prevent operation when the guard is open.

• What types of dough are best suited for a spiral mixer?

  Spiral mixers excel with doughs requiring significant gluten development, such as bread, pizza, and bagel doughs, due to their gentle yet thorough mixing action.

• How does a spiral mixer differ from a planetary mixer?

• What maintenance is typically required for a used spiral mixer?

• Can this mixer handle very stiff doughs?

• What should I check when buying a used spiral mixer?

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

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